Reviewed: Apr. 23, 2013

I just made this using fresh milled flour in my nutrimill. I used hard white winter wheat berries. I didn't have any of the added grains but it was still delicious! To cut out fat I added 2 TBS of non-gmo lecithin granules instead of coconut oil. I also had to increase the water by 1 cup. I used half my dough for rolls and the other half for cinnamon rolls, a healthier version that is still delicious!

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Reviewer:

Ashton

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Reviewed: Apr. 10, 2013

Came out a little too dense for my taste but I will make it again and let it rise a little longer. Other than that it was very flavorful and healthy!

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Reviewer:

Dee

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Colorado Springs, Colorado, USA

Reviewed: Nov. 29, 2012

Very good bread. Tasty and and nice texture. The recipe called for 1 3/4 cups of water. I was only able to get 4 cups of flour mix in so next time I'll use 2 3/4 cups of water. Vital Wheat Gluten was found at Vitamin Cottage (health food store). My weinerdog really likes it. I almost gave out early on the 25 minutes of kneading but in the end it's worth it. The bread is nice and spongy. Cuts easily without falling apart. I was a little doubtful about putting the instant yeast on top of the honey water mixture as most people recommend that you add the instant yeast in with the flour but the bread definitely doubled on both rises so I guess that debunks that myth. I'm eating it right now and I'll be making it regularly from now on. Thanks for the recipe. I love it.

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Reviewer:

jesteban

Reviewed: Sep. 19, 2012

DELICIOUS!

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Reviewer:

toddmaloney

Cooking Level: Beginning

Home Town: Lynnwood, Washington, USA

Living In: Maple Valley, Washington, USA

Reviewed: Jul. 7, 2012

Super good! I've made it a couple times, everytime without the wheat gluten, but its still great. Like all bread recipes, you may have to adjust the flour and water amounts as you begin to knead. I've had to add an extra half cup of water each time. Overall, surprisingly tasty, filling, and protein packed.

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4 users found this review helpful

Reviewer:

Danika

Cooking Level: Intermediate

Home Town: Morris, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 27, 2011

Great for a 100% whole grain recipe. I halved it and did it in my bread machine on the wheat cycle at 1.5 lb loaf. Instead of all the extra stuff I just did flax. It's so fluffy, like store bought, but healthy!

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Reviewer:

blueshell2

Reviewed: May 10, 2011

It's great whole wheat bread.

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Reviewer:

akvivat

Reviewed: May 1, 2011

I kept trying this recipe based on the great reviews and still had a hard time getting it right, UNTIL I used the wet ingredients first and then slowly added my flour until my dough was the consistency I wanted. This worked like a charm every time. If I added the dry ingredients first and then added the wet, I would get a different result each time. Doing the wet ingredients first was a no-fail way to make sure my dough was exactly how I wanted it. Now I have happy bread :) ** I need to note here that I use a Kitchenaid mixer for my kneading with the dough hook.

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Reviewer:

suzyq_psu

Reviewed: Apr. 7, 2011

Great whole grain bread! I had to add more water to get the right consistency, but it was still fantastic! Makes unbelievable toast!

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Reviewer:

achamberlain

Reviewed: Mar. 14, 2011

should have read the reviews first, but the water/flour ratio is off. I am somewhat new at bread and kept thinking that I was not doing something right, but it was the ratios.

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